Page 30 - CookBook-2020-V14
P. 30
PERFECT
TUNA MELT
INGREDIENTS INSTRUCTIONS
4 Oz. - Ambrosia® Tongol Tuna Drained In a medium mixing bowl, using a fork to mash, combine tuna,
2 Tablespoons - Mayonnaise mayonnaise, Dijon, dill, salt, and pepper.
½ Teaspoon - Esprit de Paris® Dijon Mustard, Smooth
½ Teaspoon - Fresh Dill Chopped Add cornichons and celery to tuna mix and stir together.
1 / 8 Teaspoon - Ambrosia® Kosher Salt Spread 1 teaspoon of butter on one side of each piece of
1 / 8 Teaspoon - Black Pepper sourdough bread. In a 12-inch skillet, warm the butter over
2 Tablespoons - Ambrosia® Cornichons, Minced medium heat, then grill the bread until golden brown and
2 Tablespoons - Celery Minced toasted.
4 Pieces - Sourdough Bread Sliced
4 Teaspoons - Butter Once the bread is toasted, spread half of the tuna on the un-
2 Oz. - Provolone Cheese Sliced Thin toasted side of two pieces. Top with one ounce of Provolone
10 Pieces - Fresh Cucumber Sliced cheese each and melt under the oven broiler until melted.
½ Cup - Arugula Top the melted cheese with five pieces of cucumber each
then ¼ cup of arugula each.
Top with other half of toasted bread, slice sandwich in half
and serve immediately.
